Blueberry Oatmeal Cups (Meal Prep!) - The Recipe Well (2024)

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ByLaura Lawless, BASc PublishedJanuary 15, 2020April 25, 2021 Last updatedApril 25, 2021

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Have your oatmeal on the go with these Blueberry Oatmeal Cups! Lightly sweetened with maple syrup and bursting with flavour from juicy fresh blueberries, you will love this healthy meal prep breakfast!

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We’re in the middle of my Healthy Breakfast Meal Prep Challenge and I realized I hadn’t yet included a baked oatmeal. I love baked oatmeals as a make ahead breakfast, so there’s no way we could finish the challenge without including one! So far, all of my oatmeals have been baked in a regular pan, but we’re taking portability up a notch by making oatmeal cups in a muffin pan. I find two cups is the perfect breakfast portion, especially if you’re adding yogurt or additional berries.

There’s so much to love about these Blueberry Muffin Cups:

they taste great right out of the oven, reheated or cold right out of the fridge
built-in portion control
bursts of juicy blueberry flavour in each bite
only lightly sweetened with maple syrup (but absolutely garnish with a little more syrup if you prefer a sweeter oatmeal)
added protein and healthy fats from the hemp hearts, if you include them

By the way, you can join my Breakfast Challenge at any time. For 3 weeks, I’ll send you healthy recipes, meal prep tips and grocery lists!

Ingredients

Old-fashioned rolled oats – use a gluten-free variety, if necessary. Steel cut oats and oat flakes would be too chewy for this recipe.
Hemp hearts – these are optional, but they add extra protein and healthy omega-3 fats without really changing the taste and texture.
Ground cinnamon – I include a generous amount, because cinnamon = delicious
Baking soda
Salt
Milk – I used regular milk, but use a dairy-free variety if needed! Almond milk is a great choice.
Applesauce – adds moisture to the oatmeal cups, instead of using oil!
Maple syrup (the real stuff) – gives a hint of sweetness. If you don’t have any syrup, you could replace it with an equal amount of brown sugar or coconut sugar.
Eggs – add protein and bind the oatmeal together to keep the cup shape
Vanilla
Blueberries – fresh or frozen (see my tip about using frozen below)

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Step-by-step instructions

Step one: Combine the dry ingredients

Preheat oven to 350 °F. Grease a 12-cup muffin pan or place 12 silicone liners on a baking sheet.
In a medium bowl, combine the rolled oats, hemp hearts (if using), cinnamon, baking soda and salt.

Step two: Combine the wet ingredients

In a large bowl, whisk together the milk, apple sauce, maple syrup, eggs and vanilla.

Step three: Add the dry ingredients to wet

Add the dry ingredients to the large bowl with the wet ingredients and stir until well combined. Fold in the blueberries.

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Step four: Bake!

Scoop the batter into each spot in the muffin pan, filling each cup right to the top edge. For best results, be sure to evenly spread the wet and dry ingredients among the cups. Paper liners aren’t necessary, as they will stick to the cups anyway.
Bake for 23-25 minutes, or until the middle has just set. It’s done when the top of the oatmeal cup springs back if you press lightly in the middle. Cool for 5 minutes in the muffin pan, then serve or transfer to a rack to cool completely. Store in a sealed container in the refrigerator. The cups should come out of the muffin pan fairly easily, but if not, use a knife to carefully trace the edge of the muffin cups to loosen them.

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Serving suggestions

All of these options would taste great with the blueberry oatmeal cups!

A splash of milk
A dollop of Greek yogurt
More berries
Topped with a little more maple syrup (the cups themselves aren’t overly sweet)
Drizzled with natural peanut or almond butter
A combination of the above!

How to reheat

Microwave on high for about a minute, or bake at 350 °F for about 5 minutes or until heated through. Reheating will dry them out a bit, so I recommend a splash of milk for serving, if possible.

Can I eat these cold?

Absolutely! I prefer them warmed up with toppings, but they’re still good cold! In a pinch, I’ll just grab one out of the fridge to eat.

Can I freeze them?

Yes! Store in a tightly sealed container or freezer bag and freeze for up to three months. Defrost in the refrigerator overnight and reheat as instructed above.

Tips for Success

Divide the oats and liquid evenly among the cups. If not, you may end up with some cups that are more dense and dry vs. other cups that are more wet. You may need to adjust amounts between the cups after you’ve filled all the spots.
Watch for frozen blueberry colour transfer. The blueberry colour may transfer into the batter if you use frozen berries. I’m lazy and totally fine with the blue colour. But if blue is not your style, sprinkle a small amount of flour (gluten free, if necessary) onto the frozen blueberries until they’re evenly coated, then add to the batter.
Add baking time if using a silicone pan or liners. The cups will take a little longer to bake in silicone, so you may need up to 5 minutes longer.

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Other Baked Oatmeal Recipes

Vegan Peaches and Cream Baked Oatmeal
Pumpkin Spice Baked Oatmeal
Cranberry Apple Baked Oatmeal